Mimosa salad

Yield: 4 servings

Measure Ingredient
¼ cup Dijon mustard
¾ teaspoon Salt
½ teaspoon Freshly ground black pepper
¼ cup Champagne vinegar
1 medium Shallot, finely chopped
½ cup Extravirgin olive oil
2 Heads butter lettuce, pale
Inner leaves only, torn into
Bite sized pieces
2 larges Hardboiled eggs, whites cut
Into 1/4inch dice and yolks
Pressed
Through a sieve

In a glass bowl, whisk together the mustard, salt, pepper, vinegar, and shallot. Drizzle the olive oil over in a slow, thin stream, whisking all the time until the dressing is emulsified.

In a large bowl, combine the lettuce with enough dressing to coat generously. Place a mound of the salad on each of 6 chilled plates and garnish with some of the diced egg white and a dusting of the sieved yolk.

Yield: 6 servings

TOO HOT TAMALES SHOW #TH6196

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